Rotel Stuffed Peppers Recipes

EASY STUFFED PEPPERS

Steps:

• Preheat oven to 350°F.
• Cut the tops off the peppers (reserve the tops), remove seeds and membranes and discard. Chop tops of the peppers to add to the filling.
• Bring a large pot of water to a boil and cook peppers 5 minutes. Remove and drain well.
• In a large skillet, brown beef, sausage, onion & garlic over medium high heat until no pink remains. Drain any fat.
• Stir in the diced tomatoes with juice, rice, 1 ¼ cup water, diced pepper tops, Worcestershire sauce, and Italian seasoning.
• Bring to a simmer, reduce heat and cover. Cook 15-20 minutes or until rice is tender. You can add more water if needed. Stir in ½ cup marinara sauce.
• Place 1 ½ cups of marinara sauce in the bottom of a 9x13 pan. Fill each pepper with the rice mixture. Spoon remaining marinara sauce over peppers.
• Cover with foil and bake 35 minutes. Remove foil, baste peppers with any sauce in the bottom. Top with cheddar and bake an additional 10 minutes or until cheese is melted and peppers are tender.

ROTEL STUFFED PEPPERS

Steps:

• 1. Preheat the oven to 350 degrees
• 2. Slice the peppers in half and seed. Place them in to a casserole dish that has been prepared with cooking spray, Cover with foil and place the halves into the oven for 30 minutes. Remove and place on top of the stove until filling is ready.
• 3. In a skillet brown the ground beef and onions.
• 4. Add 1 can of rotel tomatoes and half of the second can. Reserve the remaining half. Add tomato sauce, garlic, Zatarains and pepper to taste. Simmer for 15 minutes.
• 5. Add rice, stirring well and simmer for 15 minutes. Remove from the heat and let stand for 5 minutes.
• 6. Fill peppers and spoon the remaining rotel over the filling. Cover back up with the foil and bake for 45 minutes.
• 7. Remove peppers from the oven and top with cheese. Return to the oven covered with foil for 15 minutes. Remove when the cheese is melted and enjoy.

BEST STUFFED PEPPERS RECIPE

Steps:

• In a large skillet, brown sausage, beef, garlic, and onion in oil.
• Add the chopped parsley and cooked rice.
• Stir in Ro-tel and 1/2 cup of cheddar cheese (it will melt, it doesn't matter).
• Season with salt and pepper.
• Cut off the tops of peppers, and trim the bottom so they sit flat in your dish.
• Chop scrap pepper tops and add to filling (optional, but I did it).
• Place peppers in baking dish and stuff until full.
• Drizzle peppers with olive oil.
• Cover with foil and bake at 375 degrees for 40 minutes.
• Remove from oven and take off the foil. Use remaining shredded cheese to top peppers, bake uncovered another 15 minutes.

TACO STUFFED PEPPERS RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Wash peppers and slice off the tops. Remove all seeds and membranes from the inside.
• Place peppers in a large pot and fill with water. Bring to a boil, remove from heat and let sit for 5 minutes. Remove peppers from water and set aside.
• In a large saucepan, brown ground beef until cooked through and drain the fat.
• Add rice, diced tomatoes, and taco seasoning to the meat. Mix until combined.
• Place the peppers in an 8 x 8 inch baking dish and fill to the top with meat mixture.
• Top with cheese and bake for 30 minutes or until peppers are soft and cheese is melted.
• Serve immediately.